Pistachio and saffron cake with yoghurt glaze
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Serves
10
Cooking Time
Prep time 15 mins, cook 30 mins
| Cake |
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220 gm
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soft butter
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250 gm
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raw caster sugar
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3
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eggs
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1
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lemon rind, finely grated
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½ tsp
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saffron threads moistened in 50ml warm milk
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265 gm (1 cup)
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sheeps’ milk or thick natural yoghurt
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125 gm
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pistachios, finely ground
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100 gm
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plain flour
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1 tsp
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baking powder
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To serve:
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pistachio slivers
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| Yoghurt glaze |
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55 gm
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sheeps’ milk yoghurt
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2 tsp
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lemon juice
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155 gm
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pure icing sugar
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1
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Preheat oven to 160C. Using an electric mixer, beat butter and sugar until pale and fluffy. Add eggs, one at a time, beating well to combine, then add lemon rind, saffron and milk and beat to combine. Add yoghurt, pistachios, flour and baking powder and fold to combine. Spoon into a buttered and base-lined 28cm fluted tart pan and bake for 25-30 minutes or until golden and centre springs back when lightly pressed. Cool in pan for 10 minutes, then remove from pan and cool on a wire rack placed over a tray.
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2
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Meanwhile for yoghurt glaze, combine yoghurt and lemon juice in a small bowl and mix until smooth, sieve over icing sugar and mix to combine, adding a little water if necessary to reach a drizzling consistency. Pour over cake while still warm, allowing to drip over sides. Scatter with pistachio slivers and serve warm or at room temperature.
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Drink Suggestion Sweet moscatel.
RECIPE Emma Knowles
PHOTOGRAPHY Con Poulos
STYLING Emma Knowles
DRINK SUGGESTION Max Allen